Thursday, May 19, 2011

Pico de Gallo


This is a simple recipe with a wonderful fresh addition to any Mexican dish you make. It's great for an appetizer with chips. You can also add avocado chunks to it for an extra depth of flavor.
This is a very simple recipe.
Equal parts diced onion, tomato, and chopped cilantro leaves. Add one jalapeno pepper finely diced. Make sure you seed the jalapeno pepper. Add juice from one half or a whole lime. Salt and Pepper to taste. I also added 1/2 teaspoon sugar.
If you start with more than 1 cup onion, tomato and cilantro you might want to add more jalapeno. It really depends on how hot you like your Pico de Gallo.

17 comments:

  1. that looks so fresh, i could just scoop it right up, pass the spoon please :)

    ReplyDelete
  2. Cilantro, the evil herb. Couldn't you just use some parsley? Some people have a genetic condition that makes cilantro taste like soap. See IHateCilantro.com

    ReplyDelete
  3. Dear Anonymous,
    You could always change any recipe for your own dietary needs. Cilantro is used in many authentic Mexican dishes and gives it a wonderful added flavor. Even in my family of 8 siblings we're divided on enjoying cilantro. I wouldn't go so far as calling it evil. It's just a matter of taste...

    ReplyDelete
  4. mmmmmmm rico rico... I could eat it just with corn tortilla... GReat!

    ReplyDelete
  5. Great & fresh! Wonderful for summer time :)
    Sending Smiles,
    Mila :)

    ReplyDelete
  6. WOW! That looks really healthy and delicious! Perfect for summer! x

    ReplyDelete
  7. Pam,
    I'm probably the only MGCC girl that doesn't can so I don't know. Maybe someone else who cans will chime in. My wild guess is that you can but then it would end up more like a salsa...

    ReplyDelete
  8. Ellen...this has been our new favourite lately. I was going to post this as I knew it would be a hit with many. We love cilantro too, but my friend has made it with parsley and they really enjoy it that way.
    I don't think this would can well, but Anneliese has a salsa recipe on the blog that can be canned.
    My mouth is watering!!!!

    ReplyDelete
  9. We love pico de gallo and the more cilantro the better!

    ReplyDelete
  10. Like anonymous, I don't do cilantro. It's not just a taste thing, some of us actually react badly to this herb. But parsley is usually a good substitute, and that is what I will use when I make up a batch of this. Looks & sounds delicious.

    ReplyDelete
  11. I am very curious as to what, exactly, does 1/2 teaspoon of sugar do in a recipe of onion, tomato, cilantro and jalapeno. Or I sometimes see a recipe calling for a minute amount of rose water. Do these tiny amounts actually do anything? Mostly I just leave them out, but I might be missing something!

    I love this blog and check it every day!

    Stella

    ReplyDelete
  12. In the area of Mexico that I lived it would be a serrano pepper that you'd add rather than jalapeno. They are the small green ones that you see in most grocery stores. And I add a little cumin along with the lime, salt and pepper.

    ReplyDelete
  13. Stella,
    Some say that the sugar cuts the acid of the tomato but others choose not to add sugar and feel their tomato dishes are just fine without it...

    ReplyDelete